DULCE DE LECHE CHEESECAKE RECIPE - MARCELA VALLADOLID ...
Growing up, I didn’t realize how unique it was to live on the border of the United States and Mexico. It wasn’t until I started doing interviews with the press that I actually began to appreciate just how cool it was that I would cross the international border every single day from Tijuana into San Diego to go to school. I’d spend half the day doing all of the normal things American schoolgirls did, and then it was back to Mexico to eat enchiladas and speak Spanish and live the life of a regular Mexican girl. There’s a particular quality that those of us who live on the border share; we can switch from being Mexican to being American in an instant just by scanning our surroundings. Not everybody has this superpower; it takes a very specific kind of upbringing to instill a deep pride in two very different cultures.Most folks feel forced to choose one identity or the other—like they’re being unpatriotic by embracing their duality. I’m one of the switchers; nobody can force me to choose! This particular quality has helped me create some of my most popular recipes, including this cheesecake. I take a traditional American recipe and add something like dulce de leche (caramelized cow’s milk, our Mexican version of caramel) to create a dish that’s appealing to Americans but also feels familiar to folks like me who have deeply rooted Mexican and Latin American traditions.The cheesecake itself is very straightforward—cream cheese, sugar, a graham cracker crust, and a water bath to ensure gentle heat; you know the drill. What’s fun here is the dulce de leche marbling. Earthy and less cloying than caramel, dulce de leche finds a gorgeous home in this creamy classic. It’s no-frills, but I’m a no-frills kinda gal. It’s simple perfection with a nod to my Mexican upbringing, a cheesecake that would be just as happily eaten on a deck overlooking the ocean in Coronado as at my dad’s house in Tijuana. It's fully comfortable in its own skin and on either side of the border. Just like me.
Provided by Marcela Valladolid
Categories Cheesecakes
Total Time 110 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Wrap 3 layers of aluminum foil around the outside of a 9-inch springform pan with 3-inch-high sides. Grease pan with butter. Combine graham crackers, 1/4 cup sugar, and salt in a food processor and pulse until crumbly. Add melted butter, and pulse until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake in preheated oven just until golden brown, about 15 minutes. Let cool completely. Reduce oven temperature to 325°F.
- In an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy. Add vanilla and remaining 1 1/4 cups sugar, and beat until combined. Add eggs, 1 at a time, beating until well combined after each addition. Add sour cream, and beat until smooth, about 35 seconds. Measure 1 cup filling, and place in a medium bowl. Add dulce de leche to filling in bowl; whisk until dulce de leche is fully incorporated into filling. Pour plain cheesecake filling into cooled crust. Drizzle dulce de leche filling over top. Using a knife, swirl to create a marbled effect.
- Set cheesecake in a large baking pan. Add hot water to baking pan to come 1 inch up side of springform pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour and 30 minutes.
- Let cheesecake cool at room temperature 2 hours. Cover loosely with plastic wrap, and refrigerate until completely cooled, at least 6 hours or preferably overnight. Garnish with sea salt, if desired.
CHEESECAKE DE DULCE DE LECHE RECIPE | ALLRECIPES
This cheesecake is to-die-for. A velvety, scrumptious dulce de leche cheesecake baked to perfection, ideal for serving as a dessert or with coffee among friends.
Provided by AbuMartha
Categories Desserts Cakes Cheesecake Recipes
Total Time 5 hours 20 minutes
Prep Time 30 minutes
Cook Time 1 hours 20 minutes
Yield 1 9-inch cheesecake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Combine digestive biscuits, 1/4 cup chopped walnuts, and melted butter in a bowl; mix well. Press biscuit mixture into the bottom of the prepared springform pan using the back of a spoon.
- Bake in the preheated oven until crust is set, about 5 minutes. Set aside to cool.
- Beat double cream in a bowl using an electric mixer until soft peaks form. Combine cream cheese and sugar together in a separate bowl until well mixed; add 11.5-ounce jar dulce de leche and eggs, 1 at a time and mixing well after each addition. Avoid over-mixing the cream cheese mixture. Fold double cream mixture into cream cheese mixture until well combined; spoon over the cooled crust.
- Bake in the oven for 1 hour 15 minutes. Do not open the oven door while baking. Cool at room temperature for 30 minutes; refrigerate until chilled, at least 3 hours to overnight.
- Decorate cheesecake with 2 tablespoons dulce de leche and 1 tablespoon chopped walnuts.
Nutrition Facts : Calories 477.5 calories, CarbohydrateContent 40 g, CholesterolContent 116.2 mg, FatContent 32.5 g, FiberContent 0.7 g, ProteinContent 8.1 g, SaturatedFatContent 17.5 g, SodiumContent 333.1 mg, SugarContent 27.8 g
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DULCE DE LECHE CHEESECAKE RECIPE: HOW TO MAKE IT
I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 40 minutes
Category Desserts
Cuisine North America, Mexican
Calories 468 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 40 minutes
Category Desserts
Cuisine North America, Mexican
Calories 468 calories per serving
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull. , Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour., In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. , In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.
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DULCE DE LECHE CHEESECAKE RECIPE | MYRECIPES
Dulce de Leche Cheesecake is the perfect finale to your holiday meal. Creamy cheesecake and rich dulce de leche topping make for an ideal pairing and will leave your guests wanting more.
From myrecipes.com
Reviews 5
Total Time 15 hours 0 minutes
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Reviews 5
Total Time 15 hours 0 minutes
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- Make topping: Mix sour cream, sugar and vanilla in a small bowl. Remove roasting pan from oven and increase temperature to 400°F. Spread topping over surface of cheesecake and drop teaspoons of dulce de leche over the top. Use a small, sharp knife to make decorative swirls. Return to oven and cook until top is set, about 10 minutes. Remove cake from water bath, peel off foil and transfer cake to a wire rack. Run a sharp knife around cake edge to loosen, then let cool for 30 minutes. Refrigerate uncovered until completely cool, then cover tightly with plastic wrap and refrigerate for at least 12 hours or overnight. To serve, loosen sides of pan and transfer cake to a serving plate. Cut wedges with a long thin knife, dipped in hot water and wiped clean between slices.
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A rich and creamy no-bake caramel cheesecake on a Cinnamon Toast Crunch™ and graham cracker crust. This impressive-looking dessert only takes 20 minutes to prep, but we won’t tell if you don’t.
From tablespoon.com
Total Time 3 hours 0 minutes
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Calories 420 per serving
- If frozen allow the cheesecake to thaw for 30-60minutes before serving. If refrigerated, cut, serve, and enjoy.
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DULCE DE LECHE CHEESECAKE BARS RECIPE | EPICURIOUS
Dulce de leche, a rich caramel sauce popular in Latin countries, flavors the filling and also serves as a soft glaze for the bars. A sprinkling of sea salt turns this dessert into a craveable salty-sweet treat.
From epicurious.com
Reviews 3.7
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Reviews 3.7
- ** A type of sea salt; available at some supermarkets and at specialty foods stores.
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DULCE DE LECHE CHEESECAKE RECIPE - OLIVEMAGAZINE
Check out this creamy swirl cheesecake recipe with dulce de leche. This easy no-bake cheesecake is an indulgent and impressive dessert to serve to friends and family at your next dinner party
From olivemagazine.com
Total Time 30 minutes
Category Baking and desserts
Calories 509 calories per serving
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Calories 509 calories per serving
- Take a wooden skewer and drag it through the top of the cheesecake, swirling the dulce de leche into the cheesecake mix. Put the cheesecake into the fridge to set for 4 hours or leave overnight.
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- Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.
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DULCE DE LECHE CHEESECAKE - GOYA FOODS
Directions. Step 1. Heat oven to 325ºF. Place cookies in bowl of food processor. Pulse 30 seconds, or until finely ground. (Or, place cookies in zip-top bag and ... Step 2. In bowl of electric mixer on medium speed, beat cream cheese until fluffy, about 3 minutes. Add condensed milk; beat until ...
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EAGLE BRAND® | DULCE DE LECHE CHEESECAKE
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From eaglebrand.ca
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DULCE DE LECHE CHEESECAKE - PATI JINICH
Dec 26, 2013 · Adjust the oven rack to the lower third of the oven and preheat to 350°F. Remove the springform pan from the refrigerator. Gently spread the cream cheese filling evenly, trying not to distress the crust. Place the cheesecake in the oven and bake for 35 minutes, or until it is set and the top is lightly browned.
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DULCE DE LECHE CHEESECAKE - DAVID LEBOVITZ
Jan 29, 2015 · Add the eggs one at a time, stopping the mixer between each addition to scrape down the sides of the bowl. Mix in the 1 cup of dulce de leche, vanilla, and salt. Scrape the batter into the prepared pan and bake for about 55 minutes, until the cheesecake appears to be just set in the center.
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From davidlebovitz.com
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Jun 09, 2016 · In a mixing bowl with paddle attachment, beat cream cheese until fluffy on medium speed. Stir in sugar, about ¾ of dulce de leche, sour cream, vanilla extract and salt. Beat the mixture until well combined. Add eggs one at a time and mix just until combined on low speed. Pour the batter into the prepared crust.
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Mar 02, 2021 · In a microwave-safe bowl, add the dulce de leche and heavy cream. Heat for 20-second intervals, stirring in between, until pourable. Add additional cream if the mixture is too thick. (The exact amount of cream will depend on the brand of dulce de leche.) Spread the glaze over the cooled cheesecake. Refrigerate until chilled.
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From network.artcenter.edu
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CUBAN DULCE DE LECHE CHEESECAKE - TASTE THE ISLANDS
Dec 19, 2016 · Measure about 1/2 cup of the cheesecake batter and pour into the softened dulce de leche. Stir until well combined. Pour the cheesecake mixture over the crust. Top with the dulce de leche mixture, by dropping rounded spoonfuls over the cheesecake and gently swirling into the cheesecake mixture with the tip of knife or spatula.
From tastetheislandstv.com
From tastetheislandstv.com
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IRRESISTIBLE INSTANT POT DULCE DE LECHE CHEESECAKE ...
Feb 04, 2017 · Let it cool for 15-20 minutes before adding the topping. Topping. Empty the can of dulce de leche into a microwave safe bowl. Microwave 30-45 seconds or until the dulce de leche is softer and runny. Mix with a spatula. Pour this mixture on top of the cheesecake. Smooth it out with a knife.
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